Back to my favorite of all fish…salmon. I had time to swing by Whole Foods this week to buy a few choice items like chuck roast, Colt 45 Malt Liquor and a fresh salmon fillet. Sometimes the best way to celebrate a delicious piece of salmon is to keep it simple. That is exactly what I did with these salmon bowls with raspberry chipotle sauce. Y’all gonna need to try this shit.
This recipe was really easy because I already had some raspberry chipotle sauce leftover from a previous recipe. Even making the sauce from scratch, it only takes about 15 minutes or so to complete. That gives you enough time to make a gin and tonic while you work.
Let’s talk about beets. When I was a wee lad, beets were probably the grossest thing around. Fast forward 30 years…beets are amazing. Also, they boost your nitric oxide levels, so be sure to eat some before your workout.
Beets are now one of my favorite vegetables. And all you have to do is baptize them (think Methodist, not Baptist) with some olive oil, sprinkle some sea salt and toss them in the oven like a mermaid into the sea. At least some things are still simple.
At first glance, roasted beets, sweet potato wedges, roasted cabbage and sliced avocado may seem like strange plate fellows on these salmon bowls with raspberry chipotle sauce. Don’t fret. The beets are sweet, the cabbage is savory and the avocado has that smooth goodness that only this super fruit can deliver. Live large, folks. Eat your beets.
If you want to go in a more traditional direction with your sides, black beans and rice are always nice. I’m not sure why, but sweet potatoes are probably the long lost veggie brother of salmon. You can bake a sweet potato, makes fries, make mashed sweet potatoes…whatever. All sweet potatoes go well with salmon. Maybe it’s the balance of opposites: cold water fish, warm weather veggie. I leave you to ponder these mysteries and drink your Bud Light in peace.
Note: The ingredients for my raspberry chipotle sauce and blackening spice recipe can be found here.
Salmon Bowls With Raspberry Chipotle SauceCourse: simple mealsCuisine: seafoodDifficulty: Easy
2 lbs. salmon fillets, sliced in strips
2 Tbsp. olive oil
2 Tbsp. blackening spice
3-4 large beets, peeled and slice into 1/4 inch slices
2 large sweet potatoes, sliced into 1/4 wedges
1/2 red cabbage, sliced into thin strips
raspberry chipotle sauce
sliced avocado for garnish
- Heat 2 Tbsp. olive oil in a large pan. Sprinkle blackening spice on salmon fillets. Cook salmon over medium heat for about 3-4 minutes per side. Remove from heat.
- Meanwhile, heat oven to 400 degrees. Drizzle sliced beets with olive oil and sprinkle with sea salt. Place on a baking sheet. Sprinkle salt, olive oil, cinnamon and smoked paprika on sweet potato wedges and place on another baking sheet. Bake sweet potatoes and beets for about 30 minutes or until a fork easily goes through them.
- Sprinkle cabbage with sea salt and drizzle with olive oil. Bake for about 20 minutes on 400 degrees or until the edges start to brown.
- Drizzle raspberry chipotle sauce over salmon and add sliced avocado to bowls.